Place quinoa and the water in a small saucepan; bring to the boil. Reduce heat to low; simmer gently for 15 minutes or until most of the water is absorbed. Remove from heat; cover, stand for 5 minutes. Transfer to a large bowl; cool.
Add zucchini to quinoa with haloumi, chopped mint, chives, egg and ⅔ cup of the flour; season, then mix well. Shape mixture into six patties with damp hands. Place on a plate; refrigerate for 30 minutes.
Coat patties in remaining flour. Heat oil in a medium non-stick frying pan over medium heat; cook patties for 4 minutes each side or until golden brown.
Top base of rolls with kasundi, patties, beetroot, tomato, rocket and extra mint. Top with bread roll tops.
Patties can be prepared a day ahead; keep, covered, in the refrigerator.